The team at Sydney restaurant Bodhi (which incidentally hosted the FoodFaith launch) have shared one of their favourite Chinese New Year recipes.
THE LUCKY BODHI
1 medium cucumber
1 medium carrot
1 raw beetroot
1 jicama (yam bean)
1 iceberg lettuce
1 green mango
1 pack Japanese seaweed salad (wakame) 1 pack wonton wrappers
50g toasted peanuts, crushed
100ml sweet chilli sauce 20ml lime juice
- Cut wonton wrappers into strips, set aside
- Shred (julienne) the cucumber, carrot, beetroot, jicama, lettuce and mango. Place each individual ingredient on a large circular serving plate, ensuring they do not mix
- In a fry pan, heat the vegetable oil, deep fry wontons wrappers until lightly golden, remove from the oil using a metal strainer, allow to drain
- Place the crispy wonton wrappers in the middle of the serving plate
- Combine sweet chilli sauce, lime juice & sugar in a bowl and whisk until the sugar has dissolved, set aside
- Sprinkle the salad with crushed peanuts, drizzle with dressing and a squeeze of fresh lime, toss together, enjoy.
THE STORY BEHIND THE DISH:
The Lucky Bodhi is inspired by a well-known Chinese New Year dish, Yu Sheng which can be traced back to the 1960’s Singaporean “Four Heavenly Kings”. Traditionally made with raw fish, they've recreated this popular ‘Dish of Prosperity’ with a Bodhi twist. Their vegan version of Yu Sheng is very communal, designed to be dramatically tossed together by friends & family in a show of abundance and prosperity.
Bodhi has been family owned and operated for 3 generations. It was established in 1988 not only with the goal of creating a business that harms no living creatures in its success but as a special place that brings people together through the shared experience of drinking and dining. Food has always played a central role in the Asian culture. The thing that binds us together as a family and society.
Bodhi also have special vegan Yum Cha on offer throughout the Chinese New Year period with a special Lion Dance performance happening on February 23rd, 2018 at 8.45pm.
To make reservations call or email:
(02) 9360 2523